Salmon en Croute

Close up of a serving of a portion of Salmon Wellington on a wooden board.

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5 from 1 vote

Whip up simple, speedy yet super tasty Salmon Wellington with a simple 5-ingredient sauteéd spinach filling.

Prep Time10

Cook Time25

Course: Fish, Main Course

Cuisine: American, French

Servings:

Calories: 936kcal

Author: Helen

Ingredients

1 tbsp butter
2 cloves garlic minced
4 cups spinach (Note 1)
½ cup basil leaves
75 g feta crumbled (Note 1)
½ lemon (zest)
black pepper (to taste)
½ pound puff pastry
2 salmon fillets skinless or with skin removed and around 1-inch thick (Note 1)
1 egg beaten

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for a minute or until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts. Then add the basil and remove from heat.
Stir in the feta, lemon zest, and add black pepper to taste.
Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the salmon fillets.
Spoon the spinach and feta stuffing onto the center of the pastry to form a rectangle that's the same size as the salmon fillets.
Place a salmon fillet on top.
Carefully fold the pastry over the salmon and stuffing, sealing the edges to create a parcel. Repeat this process with the remaining parcels.
Place the salmon parcels on a baking sheet lined with parchment paper, seam side down.
Make a few small slits on the top of each pastry parcel to allow steam to escape.
Brush the tops of the pastry parcels with the beaten egg to give the pastry a golden, shiny finish when baked.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the salmon is cooked through (internal temperature of 145°F or 63°C).
Remove the salmon en croute from the oven and let it rest for a couple of minutes before serving.

Video

Notes

Spinach: Fresh spinach is my first choice but you can use frozen. If you use frozen make sure it's thawed with all the water squeezed out.
Feta: You can switch this for ricotta, cottage cheese, or cream cheese. These cheeses are typically less salty than feta, so ensure you adjust the salt to taste.
Salmon: For best results, choose unsmoked skinless salmon fillets that are around 1 inch thick. Trout has a similar flaky texture and mild flavor.

Making ahead:

Assemble the dish, including the filling and puff pastry, without applying the egg wash. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 24 hours. Let it come to room temperature for about 20-30 minutes and brush with egg wash just before baking.

Freezing:

Prepare the filling and assemble, but don't apply the egg wash. Wrap it well and freeze for up to 3 months. You can then either let it thaw overnight or bake from frozen (adjusting the cooking time accordingly). In both cases, you'll want to apply egg wash first.

Nutrition